These beef enchiladas in a creamy sauce are an easy and delicious dinner. Add a tossed green salad, and you’ve got a well-rounded meal.
Ingredients
- cooking spray
- 2 ½ cups water, divided
- 1 cup white rice
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (1.25 ounce) package taco seasoning
- 1 (16 ounce) can refried beans
- 2 cups shredded Cheddar cheese, divided
- 1 cup cottage cheese
- 10 (8 inch) flour tortillas
- 1 cup sour cream
- 1 (7.75 ounce) can red enchilada sauce
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×13-inch baking dishes with cooking spray.
Step 2
Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
Step 3
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
Step 4
Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
Step 5
Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
Step 6
Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
Step 7
Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.
Tips
To Freeze Unbaked Enchiladas: After step 5, cover the baking dishes with aluminum foil and freeze for up to 3 months. Let thaw in the refrigerator overnight. Bake as directed above, adding 5 to 10 minutes to cook time.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 550 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat12g | 59% |
Cholesterol68mg | 23% |
Sodium957mg | 42% |
Total Carbohydrate58g | 21% |
Dietary Fiber5g | 17% |
Total Sugars2g | |
Protein26g | |
Vitamin C6mg | 32% |
Calcium261mg | 20% |
Iron4mg | 21% |
Potassium468mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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